The perfectly grilled little bites are packed with huge flavour.
|2||Maple Leaf® Prime® Naturally Boneless Skinless Chicken Breast Portions, cut into 1 inch (2.5 cm) cub|
|1 tbsp||(15 mL) Dijon mustard|
|2||Cloves garlic, minced|
|3 tbsp||(45 mL) White wine|
|2 tbsp||(30 mL) Olive oil|
|1 tbsp||(15 mL) Lemon juice|
|Salt and pepper|
REMOVE the leaves from the bottom 1-2 inches (2.5-5 cm) of each rosemary sprig, chop finely and set aside. Soak rosemary sprigs in water for at least an hour to prevent burning on the grill.
PLACE chicken cubes in a large re-sealable plastic bag. Whisk together remaining ingredients, including chopped rosemary and pour over chicken. Massage marinade into the chicken. Seal the bag carefully and refrigerate for 1 hour.
PREHEAT BBQ to medium-high. Lightly coat the grill with non-stick cooking spray.
REMOVE rosemary sprigs from the water. Skewer a piece of chicken onto each rosemary sprig.
GRILL chicken skewers for 5-6 minutes or until evenly char grilled and the internal temperature reaches 165°F (74°C). If the rosemary begins to dry or burn simply tuck a narrow piece of aluminum foil under the sprigs to protect them from the direct heat.
Tips: Serve with tzatziki or your favourite creamy dip.
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